Tag Archives: Food Bloggers of Canada

When you think Maille, do you only think mustard? I did until I was offered the chance to be a Maille Maverick through the Food Bloggers of Canada ,and was able to choose 3 Maille products for tasting/testing. I choose the old style mustard, the cornichons (very hard to find!) and the balsamic vinegar.

Did you know that Maille has been in existence for 265 years? I didn’t. I routinely used their balsamic vinegar when making my own vinaigrette, usually with their iconic grain mustard. In fact, there are over 9 different mustards and different vinegars in the Maille family and I stumbled upon four of them while in Montréal last summer. Pictured below are the ones I had never seen: Pesto and roquette, Honey and balsamic, Fig and coriander and Basil parmesan. I had a lovely and informative tasting at la Fromagerie Hamel within the Marché Atwater.

The wall of Maille products at La Fromagerie Hamel at Marché Atwater, Montréal

Best though was that this Fromagerie was one of the few with the Limited Edition Moutarde fraïche au Chablis!

This special mustard is flown directly from France to the Fromagerie where it is dispensed into special jars and topped with a cork. The jars are important as it was explained to me that the mustard can lose its peppery taste as it ages, and light can change the colour due to oxidation. This mustard is actually a softer mustard from the inclusion of the chablis which also makes it creamier. I definitely left with my own little pot!

Moutarde au chablis

I also left with a box of three mustards and the mango vinegar, which I used in the recipe below (pictured top left in the first picture).

Thank you Maille for this opportunity and the great customer service at Fromagerie Hamel, I really enjoyed getting to know more of the products. 🙂

Place the mixture in a blender add honey and water, then blend until smooth.

If the mixture is too thick, add a few tablespoons of warm water or vinegar.

In a large bowl mix together wings and half or prepared sauce. Let sit for about 30 minutes.

Preheat oven to 400 degrees

Place chicken wings in a single layer on baking sheet.

Bake for about 10-15 minutes until wings are cooked(baking time will depend on the size of wings)

Once baked broil wings until they are golden.

Serve hot with the other half of the sauce.

**I was given recipes, information and coupons to compensate me for 3 Maille products. All Maille products found in Montreal were by chance and in no way part of my compensation. All thoughts are my own. Product information supplied by Maille.

Recently I attended an event with Eat US Rice and Food Bloggers of Canada asked me to write the recap for their site! It goes up Tuesday, November 6th, I hope you check it out. I will link to it Tuesday.

I was fortunate enough to receive the 4 new Summer Fresh Greek Yogurt Dips as a member of the Food Bloggers of Canada, wherein I needed to create a new recipe using them, very “people-friendly, it can only use a maximum of 4 ingredients, including the dip itself!”. It was hard to choose which flavour to use, as they were all great! Crumbled Feta, Cucumber & Garlic, Artichoke & Asiago or Jalapeño, which one to use?.

Image taken from Food Bloggers of Canada website

In the end, I chose the Artichoke and Asiago to pair with some market fresh zucchini. I LOVE deep-fried zucchini, but it’s not the most healthy thing to eat, nor is it that readily found in restaurants anymore. They best I ever had was at a country restaurant in Gatineau, PC with fresh from the garden zucchini, it was so juicy and fresh!

First, clean and cut a zucchini into quarters (I used two medium-sized ones). Then smear the dip of the two sides (I opted to leave the skin side bare). A sprinkling of bread crumbs, a drizzle of olive oil and they are ready for the oven! The ones below were done on a baking sheet on the bbq for about 10 mins at a low heat while chicken breasts were also cooking (smeared with the Jalapeño dip). These did not have the olive oil, that is a revision after @WineGuyTO and I talked about how they turned out, thought it would add more flavour. I would suggest doing a quick broil at the end so that the crumbs brown a little as well.

Did you notice the new badge on my blog posts? I am a member of the Food Bloggers of Canada! It is an incredible group of people and the great admin work hard to help us bloggers get better with resources and opportunities. They are even planning a conference for next year!

I was lucky enough to participate in a recent opportunity, to review Just-Eat.ca. Armed with $50 in credit, @WineGuyTO and I perused the menus. We found that it was heavy on Indian, Thai and Japanese, that being standard take-out fare. We wanted to try somewhere new, which was difficulty to narrow down as the delivery area is quite large. We decided on Indian, choosing Kama Sutra (we live in the South Bayview area) as we are familiar with Amaya (also in the area) and wanted to make a comparison.

Ordering is simple: Choose the restaurant, then just click on what you want and it is put on the order sheet on the top right corner of your screen. Items are easily deleted if you change your mind. We ordered: Onion Bhaji, Butter garlic naan, Butter Chicken, Lamb Sheesh Kebab and Prawn Pakoras (sorry, we ate so quickly these are the only photos). With tax, and the built-in driver tip (love that being an option!) our bill was $57.

Prawn Pakoras

Onion Bhaji

I really like the service, especially the pre-ordering. A pop-up lets you know that the restaurant is closed, but you can still create an order and set when you want it delivered. I could see making an order from work for later, a real time saver! Once ordered, the restaurant may call to confirm your order as well.

I only had one hiccup, my code for credit didn’t work! But that allowed me to try out another function, their online instant help. A pop-up window appeared and a customer service rep quickly introduced herself and how she could help. The problem was resolved in another way, but I liked the pop-up feature. Would I use Just-Eat again? Yes!